Palak Paneer is an North Indian dish that uses spinach and cottage cheese . Smooth creamy thick curry
made from pureed spinach and milk. You can substitute heavy cream in the place of milk , that gives a great creamy sauce consistency . But I usually go with milk as I prepare this yummy dish frequently .It is a very popular dish in Indian restaurants worldwide and the creamy taste will sure make us love it. This is also a very healthy dish for kids and the taste never fails to attract them . This is so perfect for rotis and naan . Try this creamy palak paneer and enjoy with your loved ones…..
Palak – 2 bunches
Paneer – 150 gms
Onion – 1big sized , finely chopped
Tomato – 1 , chopped
Ginger garlic paste – 1 tsp
Green chilly – 1 , chopped
Turmeric powder / Manjal thool – 1/4 tsp
Chilli powder / Milagai thool – 1/2 tsp
Corriander powder / Kothamalli thool – 1 tsp
Cumin powder / Jeeraga thool – 1/2 tsp
Garam masala powder – 1/2 tsp
Kasoorimethi leaves – 1 tsp
Milk – 1/2 cup or 100ml / Fresh cream – 3 tbsp
Salt as needed
Oil – 2 tbsp
Cumin Seeds / Jeeragam – 1/2 tsp
Cinnamon / Pattai – 2 small sticks
Cardamom / Elachi – 1
Cloves / Kirambu – 1
Bay leaves / Biriyani ilai – 1
Grab your needed ingredients.
Cube the paneer and fry it in oil and soak in hot water till use.
Clean the palak leaves with lots of water and chop them.
Pop it in a microwave safe dish with 1/2 cup water and keep in high for 2 mins. (You can use stove top too , just add the palak in half cup of boiling water for 2-3 mins.) Let them cool and grind to a fine paste using a mixer.
Heat oil in a kadai . Splutter cumin seeds followed by the whole spices and fry for a min.
Add the onions and green chillies and fry till the onion turns soft .
Add turmeric powder and mix well.
Add ginger garlic paste and fry till the raw smell goes off .
Then add the tomatoes and cook till mushy.
Now throw in the corriander powder , cumin powder and chilli powder and give a good mix.
Pour in the palak paste with a little water and allow to boil for 4-5 mins in medium flame.Stir inbetween . (Always add less water as we are adding milk at the end. If you add more water then the gravy will become so thinner after we add the milk.)
Crush the kasoori methi leaves between your palm and add it to the palak gravy.Add garam masala and salt and mix well.
Add in the panner and allow to boil for 2 more mins.
Now pour in the milk and mix well and check for seasoning and boil for another 2-3 mins and switch off the flame.
Now the creamy yummy palak panner is ready .
Recipe Source : Vahrehvah
Sending this to
Celebrating Womens Day Event by Seduce Your Tastebuds along With Cuponation.